Harissa Baked Eggs

Harissa Baked Eggs
Yields1 Serving

Ingredients

1 tbsp Olive oil
1 Onion, large
2 Cloves garlic minced
½ tsp Dried chili flakes
1 tbsp Harissa paste - more can be added to taste
1 tsp Smoked paprika
800 g Tinned tomatoes (2 tins)
4 Eggs, large
Coriander to serve

Method

1

Pre heat the oven to 200C/400F. Heat the olive oil in a high-sided, ovenproof frying pan over a medium heat and fry the onion for 6–8 minutes, or until softened

2

Add the garlic, chilli and paprika and fry for a couple more minutes.

3

Stir in the tomatoes and harissa paste and gently simmer until it reduces and thickens to intensify the flavours. Stir in the chick peas and season to taste.

4

Use the back of a ladle to make a dent in the sauce and crack an egg into each dent. Bake in the oven until the egg whites are firm but the yolk is runny.

5

Top with coriander and serve with rice or toasted bread (gluten free if required).

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